Posted by: Anonymous Me | March 27, 2011

Food Friday…on Sunday!

Hello, peeps! I have a FAB recipe for you!

Spaghetti alla Carbonara (from Cook’s Illustrated The New Best Recipe)
Serves 4 to 6

¼ c extra virgin olive oil
8 oz bacon (about 8 slices) slices halved lengthwise, then cut crosswise into ¼ inch pieces
½ c dry white wine
3 large eggs
1 ¾ ounces Parmesan cheese, freshly grated (3/4 c)
½ oz Pecorino Romano cheese, freshly grated (1/4 c)
3 small garlic cloves, minced
1 lb spaghetti
salt
ground pepper

1 – Adjust oven rack to the lower-middle position, set a large heatproof serving bowl on the rack, and heat the oven to 200 degrees F.
2 – Bring 4 quarts water to rolling boil in a large pot.
3 – While the water is boiling, heat the oil in a large skillet over medium heat until shimmering but not smoking.
4 – Add the bacon and cook, stirring occasionally, until lightly browned and crisp, about 8 minutes.
5 – Add the wine to the bacon and simmer until the alcohol aroma has cooked off and the wine is slightly reduced, about 6-8 minutes. Remove bacon from the heat and cover to keep warm.
6 – Beat the eggs, cheeses, and garlic together with a fork in small bowl; set aside.
7 – When the water comes to a boil, add 1 tbsp salt to the pasta, and stir to separate the noodles.
8 – Cook until al dente; reserve 1/3 c pasta cooking water and drain the pasta for about 5 seconds, leaving the pasta slightly wet.
9 – Transfer the drained pasta to the warm serving bowl; if the pasta appears dry, add some of the reserved pasta cooking water and toss to moisten.
10 – Immediately pour the egg mixture over the hot pasta and sprinkle with salt, if desired. Pour the bacon mixture over the pasta, season generously with black pepper, if desired, and toss to combine. Serve immediately.

Oh man, y’all! This was SOOOO good! A few modifications I made…I used tagliatelle noodles instead of spaghetti because that’s what I had on hand. I didn’t heat up the serving bowl in the oven. I drained the pasta and put it right back into the pot it came from and mixed everything in there. Also, I made the egg/cheese mixture before I did anything else so I wouldn’t have to worry about doing that while I was stirring/monitoring everything else. Lastly, I used more cheese than it calls for. I knew I wouldn’t be making anything else with Parm or the other cheese (I used Gran Parino (another hard Italian cheese) b/c that’s what was available at the grocery store). So, I probably ended up with *at least* 1/2 c more cheese than the recipe calls for. It wasn’t creamy/saucy like an alfredo would be, but each noodle was coated in melted cheeesiness…delicious!

Enjoy!

Satedly,

Me! 🙂

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